Rare fillet with baby marrow and nectarine salsa, and yoghurt drizzle

Rare fillet with baby marrow, peach salsa and yoghurt drizzle

Westfalia Plain or Lemon Flavoured Avocado Oil

Using avocado oil in this recipe adds a dose of healthy fats, without imparting a strong flavour – the oil has a neutral taste, which makes it ideal to use in many recipes.

Avocado oil is versatile and delicious. With a high smoke point of 250°C, it is ideal for cooking, baking, drizzling, dipping, frying, roasting and braaiing.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Rare fillet with baby marrow and nectarine salsa, and yoghurt drizzle

Serves: 4
Cooking Time: 45 mins + 1 hr, to chill

Ingredients

  • FILLET

  • ½ fillet (about 650g)
  • Dijon mustard, to rub
  • large handful rosemary and thyme leaves, finely chopped + extra
  • rosemary sprigs, to garnish
  • salt and freshly ground black pepper, to taste
  • Westfalia Plain or Lemon Flavoured Avocado Oil, to fry
  • SALSA

  • 5ml (1 tsp) Dijon mustard
  • 30ml (2 tbsp) Westfalia Plain or Lemon Flavoured Avocado Oil
  • ½ garlic clove, peeled and minced
  • 2 nectarines (unpeeled), washed and finely diced
  • 3 baby marrows (about 175g), finely diced
  • 15ml (1 tbsp) red wine vinegar
  • salt and freshly ground black pepper, to taste
  • YOGHURT DRESSING

  • 160g plain fat-free yoghurt
  • juice of ½ lemon + extra halves, to squeeze
  • small pinch fresh garlic, minced
  • salt and freshly ground black pepper, to taste

Instructions

1

Rub the fillet all over with a thin layer of Dijon mustard, followed by the fresh herbs. Season to taste and heat a frying pan over very high heat with a drizzle of your choice of avocado oil. Once the pan is smoking hot, brown the outside of the meat in the hot pan, about 30 seconds per side, simply to add some colour. Remove the fillet from the pan once browned on all sides and allow to cool, 10 minutes.

2

Tightly wrap the fillet in cling film and place it in the freezer to firm up, 40 minutes – 1 hour.

3

While the fillet is chilling, make the salsa by combining the 5ml (1 tsp) Dijon mustard, 30ml (2 tbsp) of your choice of avocado oil, the ½ minced garlic clove and the remaining ingredients in a serving bowl. Toss to combine and season to taste.

4

For the yoghurt drizzle, combine the small pinch garlic and the remaining ingredients in a bowl and season to taste.

5

Just before serving, remove the cling film from the fillet and slice the fillet thinly with a very sharp knife. Arrange the fillet slices on a serving platter, sprinkle over the salsa and add rosemary sprigs to garnish. Drizzle over the yoghurt dressing and serve with lemon halves for squeezing.

 

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